Krug makes a hero of the humble egg

Having championed crêpes and flown the flag for French fries, Champagne house Krug is now making a hero of the humble egg in a new Easter pop-up.

Duck egg yolk with warm potato mousse, English asparagus, cured ham, shallot and caper dressing

Krug has collaborated with Michelin-starred restaurant Seven Park Place at the St. James’s Hotel in London on an egg-themed tasting menu.

Dishes have been devised by executive chef William Drabble specifically to pair with the flavours and aromas found in its flagship fizz, Krug Grande Cuvée.

Egg is a notoriously hard ingredient to pair with wine, but Drabble belives its rich, creamy character harmonises with the citrus and pastry aromas found in Grande Cuvée.

Running from 17 March until the end of April, among the dishes on offer will be duck egg yolk with warm potato mousse, English asparagus, cured ham, shallot and caper dressing; and fillet of turbot poached in Champagne with morels.

Pink Champagne and strawberry jelly with vanilla egg custard will round off the menu, while a twist on classic cocktail the Snowball replacing lemonade with Krug will be served at the start of the meal.

The Krug and egg pairing menu is priced at £75 per person and will be available at Seven Park place throughout the Easter holidays.

 Via Krug’s various pop-ups, the house has made itself more accessible to consumers through quirky collaborations that play on the idea of everyday luxury.

Krug launched its inaugural pop-up in December 2013 with the Krug Kreperie in Covent Garden, which featured cosy red leather booths and faux fur throws.

For £35, consumers were offered a glass of Krug Grande Cuvée and a selection of sweet and savoury crêpes created by Michelin-starred chef Pierre Koffman.

The following summer Krug tapped into London’s growing appetite for crab with a pop-up crab shack on the Southbank in collaboration with Beast in Marylebone, where Grande Cuvée was paired with king crab claws and crab club sandwiches.

Completing the hat trick, last summer the house partnered with talented young chef Tom Sellers on Krug & Chips, which made a hero of the humble potato via dishes like monkfish cheek curry and matchstick fries.

An in-depth look at Champagne in the UK on-trade will appear in the drinks business Champagne report, available at the CIVC tasting in on 9 March.